Okay DKM & Steve I have my pizza brain thin crust setting on the counter. In Steve’s thin crust post he said he sealed the dough in a plastic container. Did he mean air tight or just covered with a lid or saran wrap?

Okay DKM & Steve I have my pizza brain thin crust setting on the counter. In Steve’s thin crust post he said he sealed the dough in a plastic container. Did he mean air tight or just covered with a lid or saran wrap?

I always put my doughs in a plastic bucket to rise (I use the 1-gallon plastic ice cream buckets... after the ice cream has been eaten, of course!)

The pizza was really good but it was not like the one in Steve’s pictures. Mine did not have any of the large bubbles in the crust that his pictures showed. I may have docked it too much. The crust was crisp and stiff, no doubt about that but it was not cracker like. I was taken by the beer smell that rose from the dough every time the roller made a pass. It was like popping the top on a cold one. Overall, I found the texture and crispness to be the same as my thin crust. It did roll out much easier than mine.If I were to make it again, I would increase the amount of water ever so slightly since the dough fell apart overnight. Maybe to a scant ¾ cup.

Yes, I have to agree with adding a tad more water. Made up a batch last night using the 2/3 cup measure and it was extremely dry and crumbly. But, I didn't add a drop of extra water so we'll see how it turns out tonight.

Bringing this thread back to the top since I'm working on the cracker crust recipe for the main website.

I want to experiement with cooking temperature and time.

I've been thinking that a lower oven temperature and longer cooking time will allow the crust to cook longer, without burning, thus allowing the moisture in the crust to bake-out, or evaporate, which should produce a more crisp, more cracker-like crust. I'm thinking 425 to 450 degrees F?

Hello All. I'm a new poster to this site. I prepared the "Best ever thin cracker crust dough" yesterday. It was a little on the dry side but I resisted adding water. I may live to regret that decision as it's been about 20 hours now and the dough isn't looking very moist. Perhaps miracles will happen in the next 4 hours or so, though.

I have a question for the forum. My kids love the Domino's thin crust and I noticed on the Domino's web site that they use both yeast and baking powder in the dough. Has anyone tried this in the cracker crust recipe?

I've made this recipe twice now in the last two weeks. Both times the dough was very dry but it was very "rollable" when I went to make pizza. And, both times, the pizza turned out excellent.

Now, I want to follow up by saying that during this same two week period, I had my wife make up a batch of the dough since I had forgotten to do so. Her dough, OTOH, turned out absolutely horrible. It was waaaaay too dry and you could see bits of undisolved yeast throughout. I attempted to salvage the chunk of "dough" but it wouldn't budge under the pressure of a rolling pin.

We ended up going out to dinner that night (and tried a new pizza joint in the process).

I don't know what she did differently than I did, but she used the exact same recipe that I used and did everything by weight.

Now, I will say that this is how I do it:

I put the empty mixing bowl on my digital scale and tare to zero. I add in exactly pound (16 oz.) high gluten flour. Next, I remove the mixer bowl from the scale, then place a glass measuring cup on the scale and tare to zero. Then, I add 5.6 ounces of spring water to the cup. Then, in the microwave oven, zap the water for 30-60 seconds until it's warm. Then, I add the yeast, salt, and sugar and mix until it's all dissolved. I put everything into my food processor and run (with steel blade) for about 30-60 seconds, until the "flour" looks like coarse cornmeal and it's all sticking to the sides of the bowl. I dump everything out onto the countertop and squeeze the "crumbs" into a ball, then I knead briefly, and then let rise. The dough is very dense, but it's got enough moisture to hold its shape and is workable. After the rise, it rolls out nicely, but requires some effort.

After 22 hours, my dough still didn't look like it was rising but it smelled very yeasty. It was too crumbly to roll out so I put it back in the KitchenAid and added another tablespoon of water. I ran the mixer just until the water was incorporated. I put the dough in my oven and used the proofing setting on my oven for about an hour. After that, the dough was beautiful. I rolled it out, placed it in a 14" cutter pan and docked the dough. My oven has the element underneath the bottom floor so I placed the pan directly on the bottom of the oven for about 10 minutes before moving it up to the bottom rack.

The pizza was very crispy and had pockets of air much like the pictures shown in this forum. I was very pleased with my first try!

Do you weigh your flour?I have found that 2/3 cup water was a little short. 3/4 cup of water worked better for me.Did you tightly seal the container? i tried one with a lightly sealed proof container and I was not happy with the results.